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Heat oil in a heavy medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Stir in garlic and cook 1 minute more. Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula. Remove from heat. Stir in salt, pepper, horseradish, and Tabasco, then blend until smooth with an immersion blender (or use a stand blender). Serve with smoked brisket.
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Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Fine Korean chili powder — tteokbokki sauce, seasoning, pastes
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Crushed red pepper — pizza, pasta, aglio e olio, universal heat